Poori, one of the classic breakfast recipes in South India is traditionally served with a simple Potato Masala curry called as Kezhangu (literally means Tuber as in Potato). Poori along with Kizhangu is a much loved combination. Growing up however, we have always had Pooris with Amma’s classic Green Peas Kurma or Masala. Given how both our parents were not fans of potato, making one simple non-potato dish was easier. Contrarily, S has had Pooris only with Poori Kezhangu as long as he can remember. Whenever he asks me to Pooris (which I listen to exactly once every six months), he only asks for this simple potato masala. It absolutely is not a problem for me, given how simple this potato recipe is. The not so spicy curry with creamy potatoes in perfectly cooked onions and hint of turmeric along with curry leaves, with tiny specks of carrots here and there – this is one of dishes that looks delightful too.
So, here is my restaurant style Poori Masala or Poori Kizhangu recipe!
To make Poori Masala | Simple Potato Masala | Potato Curry
What I used –
- Potatoes, 3-4
- Onion, 1 large
- Carrot, 1 medium
- Green Chillies, 3-4
- Garlic Pods, 2-3 (optional)
- Turmeric Powder, ½ tsp
- Oil, 2 tsp
- Mustard Seeds, ½ tsp
- Jeera/Cumin Seeds, ½ tsp
- Urad Dal, ½ tsp
- Chana Dal, ½ tsp
- Curry Leaves, a few
- Salt, as required
- Water, as required
How I made –
1. Wash and peel the potatoes. Cut them into quarters and pressure cook for 2 whistles until soft. Keep aside.
2. In a pan heat oil. Add mustard seeds, cumin seeds, urad dal and chana dal. As the mustard and cumin seeds splutter and urad/chana dal becomes golden brown, add washed curry leaves along with roughly crushed garlic and slit green chillies. Fry for a min and add sliced onions. Fry until translucent.
3. As the onions turn translucent, add finely chopped carrots. Stir fry on low flame until the carrots are half cooked for about 5 mins. Make sure the onions don’t burn. Add a cup of water. Let it come to a boil.
4. Add turmeric powder and salt required. Mix well. Add cubed and cooked potatoes. Roughly mash them with a spoon. Make sure most of the potatoes are still chunky. Continue to cook on low flame until the potatoes are well incorporated into the curry and the curry is creamy.
- Instead of pressure cooking the potatoes, they can be cooked until soft in a pan/microwave too. Pressure cooking reduces cooking time.
- Crushed garlic is optional.
- Adjust the quantity of green chillies as per spice preference.
- Don’t add more turmeric than mentioned in the recipe. Once the curry comes to a boil, the turmeric takes on a brighter color. Don’t worry if the curry looks colorless in the beginning.
- Carrots are optional but I have seen them being added in many restaurants and I have found that they are a nice addition in terms of color.
- Can be served as a side dish for dosas too.
Bringing this simple Poori Potato Masala Curry to Angie’s Fiesta Friday #117. This is a weekly food fiesta where you get to meet lovely bloggers and their wonderful recipes! This week’s party is co-hosted by Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife.